COOKING RECIPES

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on May 28, 2010

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Seven Jewel Rice

Seven Jewel Rice Ingredients ½ kg Boiled rice 2 Eggs beaten 6 Mushrooms sliced 1 cup Cabbage chopped into tiny cubes 1 Capsicum cut into tiny cubes 1 Carrot cut into tiny cubes 1 cup Bean sprouts ½ cup Water ¼ cup Oil ¼ cup Peas boiled ¼ cup Sweet corn 1 ½ cup Stock 1 1/4 tsp Salt 1 tbsp Garlic crushed 1 tbsp Ginger Juliennes ½ tsp +1/4tsp Black pepper 2 tbsp Soya sauce 2 tbsp Ketchup 2 tbsp Corn flour heaped 1 tsp Sugar Method Heat oil, add 2 beaten eggs. Also add½ kg boiled rice with 1 tsp salt and ½ tsp pepper, mix well and keep aside. Heat ¼ cup oil, add 1 tbsp crushed garlic, fry for a minute, now add 6 sliced mushrooms, 1 cup chopped cabbage, 1 capsicum cut into tiny cubes, 1 carrot cut into tiny cubes, 1 cup bean sprouts, ¼ cup boiled peas and ¼ cup sweet corn with 1 tbsp ginger sliced, ¼ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 2 tbsp ketchup, 2 tbsp soya sauce. Also add 1 ½ cup stock and cook till mixture start boiling. Add 2 tbsp corn flour mix

Coconut Lagan

Coconut Lagan Ingredients Fresh coconut grated 1 cup heaped Semolina 2 tbsp Ghee 2 tbsp Milk 2 ½ cup Eggs 3 Fresh cream 1 cup Condensed milk 1 cup Rose water 1 tbsp Green cardamom ground ½ tsp Almonds and pistachio sliced 2 tbsp Method Heat 2 tbsp ghee, fry 2 tbsp semolina till light pink, mix 1 cup coconut in 2 ½ cup milk and add to the semolina mixture, bring to boil, cook till slightly thickens, remove, cool, add 3 beaten eggs, 1 tbsp rose water, ½ tsp green cardamom, 1 cup cream and 1 cup condensed milk, mix well, pour mixture in an oven proof dish, bake in a preheated oven of 180 degree C for half an hour, remove, garnish with 2 tbsp almond and pistachio sliced, silver foil and rose petal.

Angoori chicken

Angoori chicken Ingredients 1/2 kg Boneless chicken 1 tsp Black pepper powder 2 tbsp Chopped coriander 2 tbsp Lemon juice 2 tbsp Garlic paste 2 tbsp Soya sauce 3 tbsp Oil Salt as required 250 gm Grapes 1cup Tomato puree 2 tbsp Chopped garlic 1 tsp Black pepper powder 1 Chopped onions 2 tbsp Vinegar 2 tbsp Corn flour 1 cup Chicken stock 2-3 tbsp Oil Salt as required Spring onions for garnishing Directions Cut the chicken into small cubes. In a mixing bowl mix together the black pepper, coriander, lemon juice, garlic paste, Soya sauce and salt . Add in the chicken and marinate for 1 hour.Heat oil in a pan and fry the chicken. For the sauce heat oil in a pan and add the chopped onions and garlic. Then add the tomato puree, vinegar, salt and black pepper . In the end add the grapes, chicken and chicken stock. Stir in corn flour mixed with water, stirring continuously. When the gravy thickens dish out and garnish with chopped spring onions.

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